Chili - Debdoozie Redux

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. THE SEAR: Brown the ground beef and chopped onion in a large pot over medium-high heat until the meat is cooked through.

Step 2

2. THE DRAIN: Drain the fat, leaving about two tablespoons in the pot to carry the flavor and bloom the spices.

Step 3

3. THE AROMATICS: Add the minced garlic to the meat and onion. Sauté for 30–60 seconds until fragrant.

Step 4

4. THE BLOOM: Add the Brooks chili seasoning, black pepper, and salt. Stir constantly for 60 to 90 seconds to toast the spices in the remaining beef fat.

Step 5

5. THE SIZZLE: Add the Pace Picante and tomato sauce. Let them bubble and sizzle with the meat for about 2 minutes, stirring and scraping the bottom to deepen the tomato flavor and mellow the acidity.

Step 6

6. THE COMBINE: Add both cans of kidney beans with their liquid to keep the consistency soupy.

Step 7

7. THE SIMMER: Lower the heat to a minimum. Simmer for at least 1 hour; 2 to 3 hours is suggested for best flavor, with a maximum of 4 hours to prevent the beans from blowing out and the soup from thickening too much.

Step 8

8. THE FINISH: Serve with desired toppings.